Halloween lollies of white chocolate

Name: Halloween lollies of white chocolate
Ingredients: 240 g Blanc Satin chocolate; 8 g Gelatin sheets; 300 g mandarin purée; 50 g Sugar; 3.5 g Kappa; 250 g Whipped cream; 1 Gelatin sheets; 300 g blackberry purée; mini truffle silicone mold; 100 g Milk

Lollies based on white chocolate mousse and jelly of blackberries and mandarin.

Halloween is the perfect occasion to show your creativity. We are happy to inspire you for this. Our chefs went into the kitchen to create accessible, yet certainly surprising creations. Adding a touch of Halloween to your menu is a piece of cake this way!

Ingredients

240gBlanc Satin chocolate

8gGelatin sheets

250gWhipped cream

mini truffle silicone mold

100gMilk

300gmandarin purée

50gSugar

3.5gKappa

1Gelatin sheets

300gblackberry purée

Preparation

Soak the gelatin sheets.
Heat the milk and dissolve the gelatin in it.
Pour the warm milk over the chocolate. Wait until the chocolate is nicely melted.
Whip the cream until soft peaks form and fold it into the melted chocolate.
Fill the mold and let it cool down.

Soak the gelatin sheet.
Mix the blackberry purée, kappa, and sugar and carefully bring to a boil.
Remove from the heat and add the melted gelatin sheet.
Repeat the previous steps, but now with the mandarin purée instead of the blackberry purée.